大豆タンパク質の冷蔵ゲル化現象に関する研究　第４報　分離大豆タンパク質冷蔵ゲルによる食品物性の改質

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タイトル別名
  • Studies on the Gelation of Soy Protein during the Cold Storage. Part IV. The Function on Food Processing for the Cold-gel Prepared from Heated Soy Protein Isolate.
  • ブンリ ダイズ タンパクシツ レイゾウ ゲル ニヨル ショクヒン ブッセイ ノ
  • Studies on the Gelation of Soy Protein during the Cold Storage Part IV
  • 大豆タンパク質の冷蔵ゲル化現象に関する研究(第4報)

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An aptitude of soy protein gel for gel-type food, sausage, hamburg and satsuma-age was investigated. The cold-gel has high aptitude for gel-type food as compared with heat-gel, freeze-gel and SPI. The cold-gel had high ability of substitution for meat or fish paste. Especially, good result was obtained in food that had heterogeneous texture like hamburg. Based on the results both texturometer measurement and sensory evaluation, the hamburg replaced 50% of animal meat by cold-gel was nearly equal on texture as compared with control. On the other hand, heat-gel and freeze-gel decreased elasticity. As mentioned above, characteristics of cold-gel has maintained quality of the final food. It was assumed that gelation of cold-gel owed to large contribution of hydrophobic and hydrogen bond, as compared with heat-gel and freeze-gel. The difference of mechanism of gelation was considered to have improved affinity with animal meat and fish paste in the final food.

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